Lemon Blueberry Sourdough Fluffy (Printer-Friendly)

Fluffy tangy pancakes with lemon zest, blueberries, and depth from sourdough starter for a delightful breakfast.

# What You'll Need:

→ Wet Ingredients

01 - 1 cup sourdough starter, unfed or active
02 - 3/4 cup whole milk
03 - 2 large eggs
04 - 2 tablespoons unsalted butter, melted
05 - 1 teaspoon pure vanilla extract
06 - Zest of 1 lemon
07 - 2 tablespoons fresh lemon juice

→ Dry Ingredients

08 - 1 cup all-purpose flour
09 - 2 tablespoons granulated sugar
10 - 1 teaspoon baking soda
11 - 1/2 teaspoon baking powder
12 - 1/2 teaspoon fine sea salt

→ Add-ins

13 - 1 cup fresh or frozen blueberries

# Method:

01 - In a large mixing bowl, whisk together sourdough starter, milk, eggs, melted butter, vanilla extract, lemon zest, and lemon juice until smooth.
02 - In a separate bowl, combine flour, sugar, baking soda, baking powder, and salt.
03 - Gently fold dry ingredients into wet mixture until just combined; avoid overmixing to maintain fluffy texture.
04 - Carefully fold blueberries into batter.
05 - Preheat a non-stick skillet or griddle over medium heat and lightly grease with butter or oil.
06 - Pour 1/4 cup batter per pancake onto skillet. Cook until bubbles form on surface and edges appear set, approximately 2-3 minutes.
07 - Flip pancakes and cook for 1-2 minutes until golden brown and cooked through.
08 - Transfer to serving plates and serve warm with maple syrup, additional blueberries, and lemon zest if desired.

# Expert Suggestions:

01 -
  • The sourdough starter adds a subtle tang that makes these pancakes taste more sophisticated than they have any right to be.
  • Fresh lemon and blueberries transform a basic breakfast into something you'd actually pay $16 for at a brunch spot.
  • They're fluffy enough to impress guests but simple enough to throw together on a lazy Tuesday morning.
02 -
  • Don't overmix your batter—I learned this the hard way when I aggressively stirred everything together my first attempt and ended up with dense, tough pancakes that nobody wanted.
  • If your sourdough starter is too cold from the fridge, let it sit at room temperature for 10 minutes so it blends smoothly and doesn't create weird clumps in the batter.
  • Frozen blueberries really are better here because fresh berries will bleed their color and turn your pancakes grayish-purple, which tastes fine but looks less appetizing.
03 -
  • If you're cooking for a crowd, keep the finished pancakes warm on a plate in a 200-degree oven while you work through batches, and they'll stay fluffy instead of getting soggy.
  • Don't skip the baking soda even though you have baking powder—the baking soda reacts with the sourdough's acidity to create that particular fluff that makes these special.
  • Make extra batter and freeze the cooked pancakes between sheets of parchment paper; they reheat beautifully in the toaster and taste almost as good as fresh.
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